Friday, October 8, 2010

~fresh chips~

Black and Blue
Blackening Seasoning
Crumbled Blue Cheese
Salt and Pepper

Old Goat
Old Bay Seasoning
Goat Cheese
Salt and Pepper

Seaside Pepper
Sea Salt
Fresh Cracked Pepper
Malt Vinegar
Black Pepper Oil

~lindeman's framboise lambic~

~lindeman's pomme lambic~

~lindeman's lambic cuvee rene gueuze~

Thursday, October 7, 2010

~alwadi pomegranate molasses~

~Terra Andina Chilean Wine Dinner Menu~

Chilean Wine Dinner

2008 Terra Andina Pinot Noir Reserva, Leyda Valley

Roasted Corn Agnolotti
Creamed Chicken and Scallion
2008 Terra Andina Chardonnay

Quince Waldorf, Watercress
2009 Terra Andina Sauvignon Blanc Reserva

Berkshire Pork Osso Bucco
Pumpkin Sage Gnocchi, Cranberry Apple Chutney
2008 Terra Andina Carmenere

Chocolat Molten Cake
Ben and Jerry’s Cherry Garcia
2008 Terra Andina Cabernet Sauviugnon

~Orval Trappist Ale Beer~

~orval cheese~

Orval’s cheese is unique to Orval Abbey, being made from pasteurized whole milk from local dairy farms in the Gaume region. It’s an uncooked, semi-soft cheese, with a naturally washed rind. In Belgium, this creamy cheese is included in the category of cheeses referred to as "Plateau.”
Orval’s cheese is made according to a process developed in 1816 by the Trappists from Port-du-Salut Abbey in the department of Mayenne in France. The monks of Sept-Fons Abbey in Moulins, France, who re-founded Orval, began making this cheese at Orval in 1928, just two years after the monks had been able to return to the monastery.